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June 11, 2006
Heirloom Tomatoes Rock My World
Yesterday at Whole Foods I bought some pretty yellow and green heirloom tomatoes. They are delicious! It's amazing how different they taste from regular tomatoes. Here are some recipes for using the yummy little ones:
Big Yellow Heirloom Tomato and Squash
3 oz dry white wine
2 cloves garlic minced
100 grams yellow squash (one small crookneck squash) diced
200 g (or one medium) heirloom tomato, yellow, not finely diced
1 teaspoon flax or olive oil
180 calories Quorn, or any other protein source you want (shrimp, scallops, turkey, chicken, tofu, eggwhites)
Allow the garlic to simmer in the white wine on a low boil for about 3 minutes. Add the tomatoes and squash. If you need to, add some water to continue the simmering. If your protein source needs cooking (like animal products) add the protein source and simmer on medium low for 30 minutes (to make some of the alcohol calories cook off.) Serve hot, drizzle with olive or flax oil just before serving (after removing from heat.)
Heirloom Tomato Ricotta Puffettes
Marinate heirloom tomatoes in balsamic vinegar (I used 200 g tomatoes and 1 tbsp vinegar) for at least and hour. Top with nonfat ricotta (I'm using a half cup) and drizzle another tbsp of balsamic on top, add a teaspoon olive oil. If desired, drop a few capers on top. Yum!
Why I call them puffettes? I have no idea. I thought of calling them "ricotta puffs," but they're not really puffy, so I figured puffettes would capture the puffy ambiguity.
As anyone who knows me well is aware, I am all about puffy ambiguity.
Posted by april at June 11, 2006 9:22 AM